Saigon Uptown Restaurant

Year by year

Inspections

1. Nov 6, 2025 Follow-Up Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed strong mildew, stains and odor in basement.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Observed cracked and stained food storage containers. Ensure food storage containers are easily cleanable.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

     Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.

     Observed two three compartment sinks being used for dishes and food prep. Ensure one is designated for ware washing and the other is designated for food prep. Remove food washing detergents and sanitizer from the one which is designated for food prep and keep food prep activities contained to the food prep sink. If both three comp sinks are designated for ware washing, a separate food prep sink can be installed if plumbing permit are obtained from the city of Minneapolis

     Code MN Rule 4626.0780B

2. Oct 23, 2025 Routine Score 84
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed strong mildew, stains and odor in basement.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Observed cracked and stained food storage containers. Ensure food storage containers are easily cleanable.

     Code MN Rule 4626.0450BCDE

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     Observed raw shrimp stored above ready to eat vegetables in reach in cooler. Observed raw chicken stored above ready to eat stock in walk-in cooler. Ensure raw animal foods are separated from ready-to-eat foods to prevent contamination. PIC moved at time of inspection

     Code MN Rule 4626.0235A(1)

   • Serious Priority 1 Corrected on site

     Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

     Observed raw chicken stored above raw beef and raw pork in walk-in and reach in cooler. Ensure raw animal foods are separated properly to prevent foodborne pathogen contamination. PIC moved at time of inspection

     Code MN Rule 4626.0235A(2)

   • Not serious Priority 3

     Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.

     Observed two three compartment sinks being used for dishes and food prep. Ensure one is designated for ware washing and the other is designated for food prep. Remove food washing detergents and sanitizer from the one which is designated for food prep and keep food prep activities contained to the food prep sink. If both three comp sinks are designated for ware washing, a separate food prep sink can be installed if plumbing permit are obtained from the city of Minneapolis.

     Code MN Rule 4626.0780B

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed raw beef and raw chicken thawing on counter. Ensure thawing food takes place in one of the following ways: inside a refrigerator, under cold running water, or during the cooking process. PIC moved the foods (both frozen still) to the walk-in cooler.

     Code MN Rule 4626.0380ABC

   • Serious Priority 1

     Remove single-service and single-use articles made from materials that are unsafe and unclean.

     Observed raw peppers being stored in repurposed raw chicken waxed cardboard box. Observed raw meat being stored in tee-shirt bags in freezer. PIC was advised to discard the peppers. Ensure food is stored in containers which can be washed, rinsed, and sanitized or are meant for food by the manufacturer. Discussed food-grade plastic bags.

     Code MN Rule 4626.0500B

   • Serious Priority 1 Corrected on site

     Discard or recondition food that is unsafe, adulterated or not honestly presented.

     Observed moldy grape tomatoes and matcha tea stored in reach in cooler at front. Ensure food is safe for consumption in food storage. PIC discarded at time of inspection.

     Code MN Rule 4626.0445A

   • Not serious Priority 3

     Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.

     Observed personal food items stored inside reach in cooler. Ensure personal items are labeled and stored separately from retail food.

     Code MN Rule 4626.1480B

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed #4 and #6 plastic to-go containers as well as black plastic containers. Ensure to-go food containers are recyclable (#1, #2, #5) plastics, compostable or re-usable.

     Code MCO 204.30A

   • Not serious Priority 3

     Develop an effective date marking system and disclose the system to the regulatory authority upon request.

     Observed no date-marking system being maintained. Ensure all time/temperature controlled for safety (TCS), and ready-to-eat foods are datemarked on the date they are prepared, cooked, or bulk container is opened.

     Code MN Rule 4626.0400D

3. Nov 1, 2024 Follow-Up Score 96
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed broken ceiling in kitchen area, observed strong mildew odor in basement.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed excessive dust and food debris at cooking station wall and ceiling. Continue to clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed non food contact surfaces of cooking pots, and shelving with encrusted grease.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Observed cracked and stained food storage containers. Ensure food storage containers are easily cleanable

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed mouse feces in facility. Continue to eliminate pest access and follow recommendations of pest control operator.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     REPEAT: Observed raw chicken was stored on the top shelf of walk in cooler above raw beef and other proteins. At time of inspection PIC moved the chicken to the bottom shelf.

     Code MN Rule 4626.0235A(1)

4. Oct 18, 2024 Routine Score 70
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed broken ceiling in kitchen area, observed strong mildew odor in basement.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed excessive dust and food debris at cooking station wall and ceiling.

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Observed dish machine tested at 0ppm. Ensure sanitizer is at the proper concentration to prevent pathogen growth.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed non food contact surfaces of cooking pots, and shelving with encrusted grease.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Observed cracked and stained food storage containers. Ensure food storage containers are easily cleanable.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed dish machine was testing at 0ppm for sanitizer and in disrepair. Ensure equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Observed cooked meats, and noodles in coolers without date mark. Ensure all foods are date marked and discarded seven days after to prevent pathogen growth.

     Code MN Rule 4626.0400A

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed paint brushes and utensils in hand sink. Ensure hand sinks are used exclusively for hand washing purposes. At time of inspection PIC moved the items.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed sanitizer obtained at time of inspection was labeled for laundry use and scented. Ensure only chemical sanitizers intended for food contact surfaces are used.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Provide chemical sanitizers to sanitize equipment and utensils during all hours of operation.

     At time of inspection there was no chlorine bleach available and the dish machine tested at 0ppm. Ensure there is an approved chemical sanitizer available at all times the business is operating.

     Code MN Rule 4626.0721B

   • Serious Priority 1

     Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact

     Observed PIC stated they are not sanitizing food contact equipment (slicer used for vegetables) after washing. Educated PIC at time of inspection. Discussed proper cleaning and sanitizing methods for food contact surfaces.

     Code MN Rule 4626.0905C

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed dish machine was testing at 0ppm for chlorine sanitizer attached. Ensure food contact surfaces are sanitized after use and washing.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed mouse feces behind dish machine, at front windows, and behind the water heater. Observed excess clutter in kitchen, office, and basement. Ensure a certified pest control operator is treating and facility is routinely inspected and conditions that would attract pests are eliminated.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     Observed raw chicken stored on the top shelf in walk-in cooler above ready to eat cooked chicken and other meats. Ensure raw animal foods are separated and stored according to cooking temperature.

     Code MN Rule 4626.0235A(1)

   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed several time/temperature controlled for safety foods being kept out of refrigeration and above 41F: egg rolls on counter at 86F, cut lettuce, cooked shrimp, and sprouts. At time of inspection PIC discarded the egg rolls and moved the lettuce, shrimp and sprouts into the cooler. Ensure all TCS foods are maintained at 41F and below and are kept under mechanical refrigeration.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed frozen raw beef sitting on counter to thaw. PIC moved to the cooler after discussing about proper thawing methods. Ensure thawing of foods is done either under cool running water or, under refrigeration.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repa

     Observed no sanitizer on site, dish machine tested at 0ppm and sanitizer obtained at time of inspection was not for food contact surfaces. Observed mouse feces throughout facility and excess items. Observed food containers with stains and cracks. Observed facility in need of cleaning. Ensure the PIC is able to demonstrate their knowledge on food safety risks in relationship to preventing foodborne illness.

     Code MN Rule 4626.0030JKLMO

5. Oct 20, 2023 Routine Score 92
   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Registered chlorine concentration at 0 ppm inside sanitizer bucket. Corrected on-site to 100ppm.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed exposed water damage, broken ceiling and isolation on ceiling above the kitchen. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed dust and debris on the floor under shelving and equipment.

     Code MN Rule 4626.1520A

   • Serious Priority 1 Corrected on site

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Registered 0 chlorine concentration at 3-compartment sink. Corrected on-site to 100ppm. Discussed proper cleaning, sanitizing, and adequate sanitizer concentration.

     Code MN Rule 4626.0805C1

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     Observed food debris on surface of knives stored on knife holder. Discussed proper cleaning and sanitizer. items clean and sanitize at the time of inspection.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed external surfaces of cooking pot encrusted with grease. Discussed frequency cleaning

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Observed numerous cracked and chipped food preparation and storing containers. Discussed cleanability with operator.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed multiple rusting storing shelving.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Observed unmarked frozen food items cooked at the establishment inside the reach-in freezer and thawing in the cooler. Discussed proper date marking with the operator.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Observed unlabeled containers with flour and bereding

     Code MN Rule 4626.0240